Bobby Flays 16 Spice Smoked Chicken Recipe

Bobby Flay did it again....and thanks to him, so did I! Absolutely delicious. One little thing....apparently if you smoke during COLD weather (it was in the 20's out there on the deck), it really slows down the cooking process.
Read more After 8 hours we had to throw it in the oven for another hour and a half to finish the cooking! Fabulous! See less

How to make it

Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. (I used a smoker. If you are using a smoker, do it as you normally would.)

Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. (I used a smoker box.) Place the cover on the grill and adjust the vent holes on the top and bottom to obtain the desired temperature of about 350 degrees. (Again, if you use a smoker, just do it as you would normally.)

Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees, using an instant-read thermomenter, about 2-2 1/2 hours. (Again....you know the drill by this time...if you use a smoker, just do it as you would normally.) Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

NOTE: I like to use the "beer can" technique on this instead of the Bobby Flay directions. I use one of those stands that holds the can inside of it and the chicken fits over top - the device just makes the chicken more stable on the smoker or grill. Anyway, I empty out half of a regular, full-sugar Coke and add a couple of tablespoons of the spice mixture into the can. I also rub some of the spice mixture BETWEEN the skin and the breast of the chicken as well as all over the outside of the skin on all surfaces of the chicken. This technique makes the chicken even juicier and spicier and delicious-ier(?)!